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Pork Milanese and spaghetti recipe

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This traditional Italian dish feels a bit special, but as it only takes 30 minutes to make you can enjoy it as an easy weeknight dinner for two. The pork is flattened and breadcrumbed and served with spaghetti and a simple tomato sauce. See method

Each serving contains

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Method

To make the sauce, heat the oil in a saucepan over a low heat. Add the garlic and oregano and fry for 20 secs. Add the Worcestershire sauce and tomatoes. Simmer for 10 mins.

Meanwhile, put the pork on a board and cover with clingfilm. Bash with a rolling pin to 8mm-thick. Cut the pork into 4.

Put the flour, egg and breadcrumbs in 3 separate shallow bowls. Season the pork, then dip each piece into the flour, egg and finally the breadcrumbs.

Heat a frying pan over a medium heat and add the butter and oil. When the butter sizzles, add the pork and cook for 7-8 mins, turning, until golden and cooked through. Add the sage to the pan for the last few mins of cooking.

Meanwhile, cook the pasta to pack instructions. Drain and mix into the sauce; season. Keep over a low heat for 1-2 mins to heat through.

Divide the pasta between 2 plates. Top with the pork, watercress and sage.

Tip: An average pork fillet is about 450g in weight, so you could easily double this recipe to feed 4, or save the remaining pork for another recipe, such as this quick and easy five-spice pork stir-fry.

Freezing and defrosting guidelines (sauce only)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.